- 4 pounds of pork leg
- 2 pounds of pork backbone or half a pig’s head
- Salt to taste
- 1 head of garlic
- 2 ancho chili peppers
- 1 large onion, split
- 1 29-ounce can pozole corn, rinsed and drained
- Chopped lettuce
- Sliced radishes
- Lemons in quarters
- Slices of toast
Keeping the meat on the bone while simmering gives the broth a delicious flavor. Serve it family style with lettuce, radishes and lemons so your guests can prepare their dishes according to their preferences.
- Place the backbone and pork leg in a large pot. Add enough water to cover the meat. Add the garlic head, salt to taste, and bring to a boil. Lower to medium heat and simmer for an hour.
- In a small saucepan, add enough water to cover the peppers. Bring to a boil and simmer for 15 to 30 minutes, depending on the thickness of the peppers. When they are soft, remove them from the water, strip them and remove the seeds. Place the softened chiles in a blender with a quarter of an onion. Add a little of the reconstituting water and blend until the mixture is homogeneous. Reserve it.
- In a medium saucepan, add the ground corn and water. Boil for approximately 15 minutes.
- When the pork is soft, add the ground corn and boil 15 more minutes. Add the ancho chiles and blend.
- Season to taste. Before serving, remove the meat from the bone and cut it into small pieces.
- Serve the pozole with chopped lettuce, radish slices, lemon quarters, and slices of toast.